Semmeln (Milk Rolls)

Ingredients

• 2000 gFlour
• 1000 mlMilk
• 50 gYeast
• 30 gSalt
• 1 pcsEgg

Instructions

1. 1

   Prepare sponge

   • Warm the milk to about 35–40 °C.
   • Crumble the fresh yeast into the warm milk and stir until dissolved.
   • Add about 200 g flour to the milk-yeast mixture and stir to a thick paste (sponge).
   • Dust the sponge with a little flour and let it rise covered in a warm place for 30–45 minutes until noticeably risen.
2. 2

   Finish dough and knead

   • Put the remaining flour (1800 g) in a bowl or on the work surface.
   • Add the sponge, the remaining flour and the salt.
   • Knead until a smooth elastic dough forms (about 8–12 minutes by hand or 5–8 minutes with a mixer).
   • Shape the dough into a ball, dust lightly with flour and let it rise covered in a warm place for 45–60 minutes.
3. 3

   Shape and final proof

   • Divide the risen dough into portions (about 20 rolls).
   • Round each portion smoothly, avoiding cracks.
   • Place the rolls on a baking tray lined with parchment, cover and let prove for 20–30 minutes.
   • Optionally brush with beaten egg shortly before baking for a shiny crust.
4. 4

   Baking

   • Preheat oven to 220 °C (conventional).
   • Optionally add a small tray of water or generate steam for a better crust.
   • Bake the rolls at 200–220 °C for 12–18 minutes until golden brown.
   • Cool on a wire rack.